Brown Butter Coconut Rice Crispy Treats
Brown Butter Coconut Rice Crispy Treats – a decadent rice crispy treat that is incredibly delicious and jam-packed with flavor!
Servings: 12 Rice Crispy Treats
Calories: 304kcal
Equipment
- Fork
Ingredients
Coconut Dulce de Leche
- 1 13.5 oz Can Coconut Milk
- 150 g Brown Sugar packed
- Pinch Salt
Coconut Rice Crispy Treats
- 25 g Unsweetened Coconut Flakes
- 175 g Rice Krispies Cereal
- 2 teaspoon Unflavored Gelatin Powder
- 2 tablespoon Cool Water for blooming gelatin
- 2 teaspoon Coconut Extract or Vanilla Extract
- 60 g Water for sugar syrup
- 170 g Light Corn Syrup
- 200 g Granulated Sugar
- ½ teaspoon Salt
- 55 g
Brown Butter recipe linked here (room temperature) - 60 g Coconut Dulce de Leche
Garnish
- 25 g Unsweetened Coconut Flakes Toasted (instructions below)
- 45 g Dark Chocolate melted
Instructions
Coconut Dulce de Leche
- Place all ingredients into a saucepan, whisking to combine and heat on medium until the brown sugar has completely dissolved.1 13.5 oz Can Coconut Milk , 150 g Brown Sugar, Pinch Salt
- Once the mixture has been reduced to 1 cup, you know that the dulce de leche is complete - this should take 30 minutes to an hour at a simmer. Pour into a small container and allow to cool before using in the recipe, then store leftovers in the fridge.
Toasted Coconut Flakes
- Preheat your oven to 350° F25 g Unsweetened Coconut Flakes
- Add coconut flakes on a parchment paper-lined baking tray, and place in the oven for 5 - 8 minutes until flakes are lightly toasted and golden brown.
Coconut Brown Butter Rice Crispy Treats
- Set oven to warm, or to 150 degrees. After greasing a large bowl with butter, pour in the rice krispy cereal and place in the oven. The cereal will begin to warm while you start on the marshmallow fluff making it easier to mix later in this process!175 g Rice Krispies Cereal
- In a small bowl, mix gelatin, 2 tablespoon water, and coconut extract with a fork.2 teaspoon Unflavored Gelatin Powder, 2 tablespoon Cool Water, 2 teaspoon Coconut Extract
- Combine the sugar, water, corn syrup, and salt in a pot. Turn on the stove to medium-high and heat until bubbling. Continue to cook without stirring until the mixture reaches 250 degrees Fahrenheit.60 g Water, 170 g Light Corn Syrup , 200 g Granulated Sugar , ½ teaspoon Salt
- Pour the hot syrup into the bowl of your stand mixer and cool until your thermometer reads 212 degrees. Add the gelatin mixture into the sugar syrup and mix with the whisk attachment on low speed to combine. Once homogenous, increase the speed to medium-high and continue whisking until the syrup is thick and glossy. This should take 5-8 minutes.
- Grease your 8x8 pan while you wait for the marshmallow fluff to finish mixing.
- Add coconut flakes, coconut dulce de leche and softened brown butter to the marshmallow fluff and whisk to combine.55 g Brown Butter , 60 g Coconut Dulce de Leche , 25 g Unsweetened Coconut Flakes
- Grab the warmed cereal from the oven and pour your coconut marshmallow fluff into the bowl with the cereal. Using a spatula sprayed with oil, fold the cereal into the marshmallow fluff gently until combined.
- Transfer the mixture into your prepared pan and sprinkle the toasted coconut flakes on top, gently pressing to the top of the rice crispy treats. Cover with plastic wrap and allow to rest and ingredients to cool/firm for 1-2 hours.
- Remove the rice crispy treat square from its mold and set on parchment paper. Take the melted chocolate and drizzle on top of the toasted coconut flakes. Then, cut into pieces using a serrated knife. Wrap leftovers in plastic wrap and store for 3-5 days!25 g Unsweetened Coconut Flakes , 45 g Dark Chocolate
Notes
Recipe Adapted from Stella Parks of BraveTart
Nutrition
Calories: 304kcal | Carbohydrates: 58g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 237mg | Potassium: 91mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1280IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 6mg
